There's a channel on UA-cam called SweetKitchenSkills who does some really cool bonbon designs with an airbrush and colored cocoa - I'd love to see you recreate something from that channel!
This is another classic chocolate instructional demonstration video. I just bought some of the items from Amazon (that I didn't have) and created my own colors. Thank you!!
I want to make my wife some heart shaped chocolates for Valentine's Day. Would love to see some flavor and decoration ideas. Great video! That 10:1 ratio is great info.
Aw that’s sweet of you!! Here is my favorite heart design I’ve done so far! Valentine's Day Chocolate Bonbon Design | Heart Chocolates ua-cam.com/video/OkP4ZT6xgjc/v-deo.html And for fillings (I don’t have a ton posted yet) check out my playlist!
I was able to temper cocoa butter using oil soluble liquid colors. I prefer your method of using powder. My first attempt at coloring lids of chocolate heart shaped boxes turned out pretty good. Lol I got excited . Take care.
Love your videos- I find them the easiest to follow. I painted my moulds with the colored cocoa butter, let them set up, and filled the moulds. When i poured out the excess chocolate, it didn’t adhere to the cocoa butter. Any idea what I did wrong?
Just a little warning for everyone - the '100% pure" cocoa butter I just bought on Amazon (Vajna brand) was diluted over 50% (with what I"m guessing was possibly refined Shea Butter). I'm embarrassed that I bought such a low-grade product in the first place - but now I guess I know better. I've gotten decent at tempering cocoa butter, but this stuff separated into distinct layers - one of which seemed to be actual cocoa butter
thanks very much for your replay. Well I think that either the the covering was to thin or the caramel was to hot because when I took them out the covering was gone so the caramel stuk on the mould.
Great video! Thank you. Have you got any tips on getting bright colours using dark choc couverture? I’ve got opaque white cocoa butter but no airbrush. Think it can be done? When I painted a mould white with a brush the cocoa butter melted when I added the couverture :(
You're right, you just need to back any color you want to stay opaque with white before molding. The technique isn't wrong, it won't melt when you add the couverture as long as your cocoa butter is tempered properly!
Thanks for this video! Why set the mold on its side when it’s cooling? Is it to prevent pooling at the top? And does it being on its side make it pool on one edge? I just made the worst batch of truffles! Haha
You're welcome! It helps the chocolate in the mold cool more evenly without trapping warmth under the mold. No if you're working at the right temp and doing the process correctly by the time you set it on it's side it's already starting to set and will not pool! Oh no..what happened with your truffles?
Hej Brittnee, Been enjoying your videos and have started experimenting. I tried to do a multi- colored white chocolate shell and tried to color cocoa butter with some Roxy & Rich powders (50g cocoa/5g powder). Wiped my molds with vodka before hand. When I unmolded the bonbons some of the cocoa butter coloring remained in the molds. I'm trying to trouble shoot the problem and wonder if you have any suggestions. I did lose track of the cocoa butter while in micro . I feel i could have schorched it/ lost temper? Do you think i can still use this colored cocoa and re- temper or should it be tossed. Sincerly, Fan in Sweden, Chris
Hi thanks! Hard to know exactly but yes my guess is the cocoa butter is out of temper somehow when you put it in the mold. Don’t throw it away yet, maybe try the full process again and see if you get the same result. If your mold was clean and you kept the mold cool throughout the whole process things should have been fine!
Hi thank you very much for sharing your knowledge and for helping us. :) I have tried to add colour to my cocoa butter and only colour white it was not successful. Should I change the ration only for white colour? Thank you so much!!
You're welcome! Possibly...did you use liquid white or powder? If you used liquid you will have a hard time adding enough color to truly get rid of the yellow tone. You should use powder white!
No I don't keep my molds cold in the fridge. I just use my molds at room temperature, but your room temp does need to be cool...around 69-71 F if possible.
Thanks, you too! I’m not sure, it depends. I like to stick to brands that are specifically made for chocolate. It needs to be fat soluble. But, there is one way to find out and that is to test it! 😉🤩
Hello, great video! I was wondering when placing your tempered chocolate onto the molds, do you first have to wait for the cacao butter to set on the molds? Also since i am w/out a heating cabinet and since you have to maintain the butter at working temp, i assume its better to temper your chocolate and have it be ready by the same time your cacao butter is ready, to not loose any temps. Whats your recommendation on what to start with to make sure you keep everything you're working with at working temps?
Great questions!... 1. Yes, before shelling the bonbons with tempered chocolate you need to let the cocoa butter set up. But "waiting" for the cocoa butter to set up really is misleading because it's going to set up whether you like it or not before you get a chance to mold, I promise. If tempered correctly it will set up in a couple of minutes! 2. Actually the opposite...the more things you have tempered sitting on the counter the more you're going to run around trying to keep everything in temper. I have a warming cabinet but never use it because to be honest, it doesn't do a great job. What works for me is focusing on one or two colors at a time. I tempered my first color and while I'm using it I let my second color start to cool. By the time I'm ready it's usually about cooled and then I quickly temper it and use it...and I just go on and on like that. Things can get chaotic fast and the more chaotic things are the less careful you are with tempering or keeping things in temper and then you don't end up saving any time anyway! : ) So, one thing at a time. You can still work efficient, just don't do too many things at once 3. I'm assuming your last question is about equipment? Honestly, all you need are microwave safe bowls and containers and a heat gun. Even this past Christmas making 9 designs and 9 filling flavors from home I tempered each cocoa butter with the microwave and heat gun. And I even only pulled out my chocolate warming tank when I was shelling more than 5 molds at a time. Otherwise these things just aren't necessary! Hope this helps!
Thank you! Your answers gave me a better understanding of how I can be more efficient when making my bonbons. One other question I had was about the color powder. Since it doesn't have titanium dioxide and therefore can't be seen in dark chocolate, what food color powder would you use to paint dark chocolate bonbons?
Of course! You can buy white powder (titanium dioxide) and add it to your color or you can pant the background white before molding in dark or milk chocolate. I usually use the pre-colored white cocoa butter from Chef Rubber! @@Sid3kick13
How do you store your remaining cocoa butter chocolate? If you put the molded colored chocolate in the fridge for 20 minutes, does it melt in your hands?
I store the leftover cocoa butter in that same plastic container with the lid I temper it in. It keeps in a cool room temperature in the pantry away from sunlight. A cold chocolate won't immediately melt in your hands...but eventually it will because your body temperature is too warm for chocolate :)
No it won't easily melt, it will eventually melt if you let it sit in your hand. Properly tempered chocolate will take longer to melt in your hand, but all chocolate will melt. The fridge just makes the chocolate colder which will slow down the process more but won't stop it@@borzchannel
Hi Brittney , I have a question regarding coloring couverture chocolate. How can I color couverture chocolate to be used as drizzle on un molded chocolate bonbons?
You can use either powder color or oil based liquid color! I recommend powder like this one! Just blend it in good with an immersion blender once you heat it then temper it!
Hey..thank you for all your work i watched multiple videos and u have give me a lot of information that I really missed.. I have a question What are the colors used for airbrush can i used the same thing that u used in this video for airbrush..i have oil based food coloring from myflavor brand is it ok to use it?
Yes you can definitely color your own cocoa butter just like this to use in the airbrush. Be sure to blend it really well (might consider using a stick blender) and strain it before you spray (or you could clog your airbrush)! I do not recommend using liquid colors to color cocoa butter, but it can work! You just don't want to thin out your cocoa butter too much!
I did have success today with coloring and tempering my own cocoa butter. Thank you very,very much Should I refrigerate my cocoa butter design before adding chocolate to form the shells?
Awesome! Nice job! No need to chill the decoration! Just leave it at room temperature, which should be cool, like 69-71 F. If you put it in the fridge it runs the risk of contracting too much and your decoration can actually slide out of the shell!
Do you encounter any problems with calibration of the infrared thermometers? I have two infrared thermometers, one from thermoworks specifically listed as a "cold zone" thermometer accurate at tempering temperatures, and I find both tend to disagree with a thermapen actually in the chocolate by a few degrees. I'm wondering if something about the shininess of melted chocolate affects how the infrared thermometer measures?
I haven't ever had trouble with my infrared thermometer, but just for accuracy I have been using my thermapen almost all the time now. It measures in the internal temperature where the infrared only measures surface. Maybe that is the discrepancy you are finding, just because it is the surface.
I love this! As per usual, I can feel the inspiration setting in! I love what you did with the dark green. It never occured to me that I could add the glitter in another color 🤯 But I recently bought the Roxy&Rich baby pink sparkle so I will probably enrich some pink or violet cocoa butter soon! 😉 Your shells turned out sooo beautiful! 🤩 So therefore I already know what my next bonbons design is going to be - have to try this for myself!
If you have a blow dryer (for your hair) you can use that! : ) If you don't have that then you can use a hot water bath or double boiler, but you need to be very careful of any water and also that the temperature doesn't come up too high!
Hi Brittnee, thanks for your hard work that you put into your videos. So what will happen if I used less colour? And what about if I used the coffee hand blender to blind?
Thanks, you're so welcome! Less color will just give you less color! : ) 10% is a starting point but you can experiment on more or less depending on the look you're going for. For a coffee blender, do you mean a milk frother? You can definitely use that for small amounts if you're needing help distributing the color!
Thanks for the great video! If I were to temper the cocoa butter, pour it into a small bottle and let it set, could I later then submerge the bottle in warm water to melt the outer layer for use in chocolate moulds? This is what is recommended for coloured cocoa butter you buy from companies like chef rubber, but I wonder if this works for cocoa butter you temper yourself?
You're so welcome! Great question!! The answer is no, you must retemper your cocoa butter each time sadly haha... Chef Rubber says their cocoa butter is "super beta 6 tempered" and I don't know all the science behind that but it does seem to work to just gently warm their cocoa butters before using. But that is not the case for regular cocoa butter : )
You can but I don’t recommend it…some people add too much and it changes their consistency! Color Cocoa Butter | What Kind of Food Color Should I Use? ua-cam.com/video/4TwjHjo2TKg/v-deo.html
Ah I'm sorry, that is always super frustrating! What kind of chocolate did you use and what kind of tempering method? What is your room temperature? And what is your molding process?
10% is just a general rule, a starting place. In for liquid colors I would say do it by eye based on the color it produces, but less is better in my opinion because you’re adding ingredients to your cocoa butter. See my latest video on cocoa butter color tests: ua-cam.com/video/4TwjHjo2TKg/v-deo.htmlsi=ivcP7gK4fj_Gg-ir
They both work just fine! But I have switched to this one and I love it! www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=9dbfe4a4-ad79-45f2-9709-8a889f9521d9&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F
You can use liquid if they are compatible with chocolate, but I like to stick with colors that are made specifically for cocoa butters. Using a liquid is adds fluidity to your cocoa butter and I've heard of people's cocoa butters running in the mold after shelling and I wonder if that's why :/
You’re welcome! 🙂🙂 It should work, it needs to be fat soluble, which I believe oil based is. But something I think it’s best to stick with brands that are made with cocoa butter specifically in mind! It’s always good to experiment though so give it a try with a sample amount and see what happens! 😃
I love you and all your videos. My cocoa butter is a lot thinner which causes it to run in the mold when i try to make a design. Any idea why this is? Its 100% cocoa butter and it tempers correct because it does go hard and comes out of the mold just fine. But the designs always fail because its too runny. Any idea what could cause this? Thanks so much in advance!
Hmm that is interesting! It sounds like it might be a bit too warm. What temperature are you warming it to before working with it? Also are you adding colors to it? Adding color using powder should thicken it up a bit as well. Also, what brand are you using, just curious?
You can fill the mold essentially right away. By the time you temper your chocolate your cocoa butter decorations will be set up enough at a cool room temperature to fill the mold!
I recommend only using colors made specifically for cocoa butter, especially liquid because it can mess with the consistency of your cocoa butter and how firm it sets up. I say don't bother with liquid, either buy precolored cocoa butter or stick to brands like Roxy & Rich powders. :)
@BrittneeKay awesome! Thank you for getting back to me so quickly, I really appreciate it! Whenever I'm about to work with chocolate, I binge all your videos as a guide. Thank you, for your videos. Thank you, for you!
No I don't have a specific white chocolate video...but I do have tempering charts that I follow that I've linked in all of my latest videos! So you can use the seeding method and follow the temps for the white and you'll be good! :D@@elizabethlindor9512
I have few questions about colouring the chocolate moulds....I've oil based colour but it is in liquid form so, how do I used them? do I used coco butter with those colour?
I don't recommend using liquid food color...people have problems with it causing their cocoa butter to be too runny and not setting up and then running out of the mold when shelling with chocolate. I highly recommend buying pure powder colors. Check out this video: ua-cam.com/video/4TwjHjo2TKg/v-deo.htmlsi=3-QwFCnapoFmQmwV
@@PriyaMahanta Yeah! I recommend using polycarbonate molds, they are the best! You can use lemon extract to apply gold leaf or mix edible luster paints!
Very helpful video. I have a question. So I’m trying to color my cocoa butter and it’s just too runny when I temper it. I am using an oil based food coloring, is that why?
@@BrittneeKay yes it’s a liquid but it’s oil based and it dissolves in cocoa butter. I think the coloring thins it out though because when I try to swipe it on my mold it just runs down the sides. I have no idea if the coloring has anything to do with it.
Yeah it may just be that it is liquid. Even though it is oil-based it most likely isn't formulated for cocoa butter. I would stick to powdered colors that are specifically for cocoa butter!@@angelvaldovinos4123
Ok so my white chocolate layer keeps melting my cocoa butter color layer and ruining the design. How cool does the white chocolate need to be to not melt the color? I asked google but couldn’t get a clear answer. I thought I cooled it down to 25 degrees before I poured it?
I have seen people having this problem and usually it is a cocoa butter issue. Did you temper your cocoa butter correctly? What did you color your cocoa butter with. I am seeing a lot of people with runny cocoa butter when they use liquid food colors like Colour Mill. As for the white chocolate, the working temperature is 29-30. Your cocoa butter should not melt or run if you use the white chocolate at that temperature and the cocoa butter has been properly tempered. Does any of this help? It's sometimes hard to troubleshoot without being there and knowing your whole process!
I haven't used cocoa butter with silicone but I've sure you can. I don't recommend silicone though because they are so flimsy which makes them hard to work with. Also if you use silicone and cocoa butter and move the mold you could end up cracking your cocoa butter. So I recommend using polycarbonate if you can, if not work with what you have! : )
Thanks, I’m so glad! The type of food color you must use has to be oil soluble. Most are powders, but I think I have seen some liquid ones. Regular food colors are usually water based and will not work. It’s best to stick with colors specifically made for chocolate work!
amei mas depois de fazer a capinha branca com o lindo colorido posso colocar chocolate escuro ou estraga tudo? peça para demorar mais um pouquinho pois muitas vezes tenho que parar para dar tempo de ler, no mais amei sua aula.
Espero que as legendas ajudem você, me avise se não funcionar! Sim, se você não quiser moldar usando chocolate branco, passe algumas camadas atrás do verde usando manteiga de cacau branca. Então você pode moldar em qualquer tipo de chocolate que desejar!
Hi Brittnee! I’m a new subscriber. I absolutely love your videos. I’m also very new to candy making. I was wondering since I do not have a warming cabinet, when I’m working with chocolate and or cocoa butter and I need to keep it at a certain temp as I work could I put a heating pad on my counter (on low temp) and set my chocolate or cocoa butter containers on that to help keep it warm? Thanks!
Hi! Welcome, happy to have you here! 😃 Yes! You can totally use a heating pad, just make sure it doesn’t go above 32c. For cocoa butters I just keep them warm with my handy heat gun. For chocolate I usually use a warning tank, but you can also just use a heat gun for that as well!
Hi Brittnee! I tried doing this, is it normal that the coloured cocoa butter pools in the middle? Also, I chill for a few minutes to set. It sets.. BUT! When I put my tempered white chocolate and tap it, it ALWAYS comes off with the white chocolate.. 😢 I am sooooooooo desperate.. I really don’t know what’s happening. My white chocolate is always at 29-30C. I temper only through microwave..
Do you mean your cocoa butter pools in the middle when you put it in the mold for decorating? Hmm what temperature do you use it at for decorating? Are you using powdered color to color your cocoa butter? And what brand of cocoa butter are you using? A lot of people have told me they have this problem of the cocoa butter melting in the mold and coming out with the chocolate when shelling and I want to get to the bottom of why!
I use Colour Mill fat soluble.. The brand of cocoa butter is Honest Goodness from here, Australia.. The coloured cocoa butter pools in the middle because it's too runny.. My temp is 27C to 30C.. It sets but it comes off too when I tap off.. Thank you so much tor replying!!!!!
My guess is that it's because you're using liquid color! I really think this is why people are having this problem...most people I ask that have problems with running cocoa butter is because they're using a liquid! Try using your exact same process but use powders! Or try precolored cocoa butters, they're my favorite! And check out this video of mine if you haven't yet! ua-cam.com/video/4TwjHjo2TKg/v-deo.html
Hi Brittnee! I will try powder next. Thanks for the advice!:) You are the best! Also, would like to share how I fixed my issue with my coloured cocoa butter coming off along with my melted chocolate when I tap it when shelling. I tried leaving it for an hour at room temperature after a quick chill. It never comes off anymore..:) God bless you more for sharing your skills to us newbies!🙏🏻
If I am going to use Candy color from colormill to color the mold, do I still need to mix the color with cocoa butter? or Can I apply the color directly to the mold?
Definitely mix it with cocoa butter! If not it's going to sit in the mold and the finish of the chocolate won't be shiny. Also, as a side note, I recommend using a powdered color rather than the colormill liquids. People have problems with that thinning out the cocoa butter too much and it running in the mold.
Roxy and Rich is great! You can find it sometimes on Amazon or on BakeDeco. If you want a recommendation for precolored cocoa butter I love Chef Rubber!@@rosieevans4640
Thanks! I think there are some liquid colors available but make sure they are made for chocolate, you can’t just use any kind. They must be fat soluble 🙂
I can not figure out if the Roxy and Rich dispersible food coloring has titanium. I want to do dark chocolates. Also, can the colors with titanium be used with white chocolate?
The Roxy and Rich colors I used here do not have titanium which is why they are a bit translucent. And I don’t think any of them come with it either, I think you have to mix it in yourself. I’ve been using precolored colors from Chef Rubber which already have it added and it’s so convenient! And yes you can use titanium with white chocolate!
Hallo Brettnee, wenn ich die Temperierte Schokolade wieder fest werden lasse und im Kühlschrank aufbeware muss ich sie beim nächsten mal wieder neu Temperieren ? Danke für deine tollen Videos Sorry ich bin aus Deutschland und kann nicht so gut English
What are your favorite colors, tell me down below! Also, what kind of bon bon designs do you want to see me create in my upcoming videos?
teal!
@@brittneeconlin4915 same!
There's a channel on UA-cam called SweetKitchenSkills who does some really cool bonbon designs with an airbrush and colored cocoa - I'd love to see you recreate something from that channel!
I'll check it out! Yes I am prepared to pull out my airbrush very soon! Cannot wait to come up with so many designs!
I love green, green, green, and light green.
Your tutorials are always a pleasure to watch and the detail you provide has been so informative thank you. Please don’t stop
I won't stop! :D Thanks for your support!
You're becoming my solid guide for all things chocolate. Great video!
🥹 I'm honored! 💚
Loved this and all the tempering with cocoa butter. I'm very new and this really helps
Yay!! I’m so glad it helped! 🙂
This is another classic chocolate instructional demonstration video. I just bought some of the items from Amazon (that I didn't have) and created my own colors. Thank you!!
Awesome!! That’s exciting!
You inspired me a lot
Because of you I understand where I was wrong while making chocolate. Thank you so much.
Aww so happy to hear it!! 🩵
I want to make my wife some heart shaped chocolates for Valentine's Day. Would love to see some flavor and decoration ideas. Great video! That 10:1 ratio is great info.
Aw that’s sweet of you!!
Here is my favorite heart design I’ve done so far!
Valentine's Day Chocolate Bonbon Design | Heart Chocolates
ua-cam.com/video/OkP4ZT6xgjc/v-deo.html
And for fillings (I don’t have a ton posted yet) check out my playlist!
I was able to temper cocoa butter using oil soluble liquid colors. I prefer your method of using powder. My first attempt at coloring lids of chocolate heart shaped boxes turned out pretty good. Lol I got excited . Take care.
Oh awesome! Glad it went well! Yay! 🥳
Love your videos- I find them the easiest to follow. I painted my moulds with the colored cocoa butter, let them set up, and filled the moulds. When i poured out the excess chocolate, it didn’t adhere to the cocoa butter. Any idea what I did wrong?
Are you saying that the warm chocolate just ran out of the mold and off the cocoa butter, leaving no shell?
I was wondering why my colours were not opaque like i see some other videos with their perfect coverage. Now it makes sense. Thank you😊
You're welcome! Also, you can either back colors with white or add white into the color!
Just a little warning for everyone - the '100% pure" cocoa butter I just bought on Amazon (Vajna brand) was diluted over 50% (with what I"m guessing was possibly refined Shea Butter). I'm embarrassed that I bought such a low-grade product in the first place - but now I guess I know better. I've gotten decent at tempering cocoa butter, but this stuff separated into distinct layers - one of which seemed to be actual cocoa butter
Ahhh, I’m sorry that happened. Sometimes Amazon drives me insane with how sellers can falsely advertise 😕
SOOO helpful and such pretty results!!! Thanks for sharing ❤
Aww thank you and you're so welcome! :)
Thank you 🙏 ❤
You’re welcome! 🥰
Very clear instructions, thanks Brittney
You're welcome!
very nice! thanks a lot!
You're welcome! :)
Thank you for sharing your amazing ideas and for your time
Thank you for your comment! 🥰💚
thanks very much for your replay. Well I think that either the the covering was to thin or the caramel was to hot because when I took them out the covering was gone so the caramel stuk on the mould.
Ohhh ok! Yeah my guess is the chocolate might be too hot because the covering being too thin would only cause cracking not sticking I think. :)
Great video! Thank you. Have you got any tips on getting bright colours using dark choc couverture? I’ve got opaque white cocoa butter but no airbrush. Think it can be done? When I painted a mould white with a brush the cocoa butter melted when I added the couverture :(
You're right, you just need to back any color you want to stay opaque with white before molding. The technique isn't wrong, it won't melt when you add the couverture as long as your cocoa butter is tempered properly!
Thanks for this video! Why set the mold on its side when it’s cooling? Is it to prevent pooling at the top? And does it being on its side make it pool on one edge? I just made the worst batch of truffles! Haha
You're welcome! It helps the chocolate in the mold cool more evenly without trapping warmth under the mold. No if you're working at the right temp and doing the process correctly by the time you set it on it's side it's already starting to set and will not pool!
Oh no..what happened with your truffles?
@@BrittneeKaythank you for answering me! I really appreciate it. I think my white chocolate is just too warm when I’m using it. :)
@@cristinacassidy604 Of course! Yeah that could be the case!
Hej Brittnee,
Been enjoying your videos and have started experimenting. I tried to do a multi- colored white chocolate shell and tried to color cocoa butter with some Roxy & Rich powders (50g cocoa/5g powder). Wiped my molds with vodka before hand. When I unmolded the bonbons some of the cocoa butter coloring remained in the molds. I'm trying to trouble shoot the problem and wonder if you have any suggestions. I did lose track of the cocoa butter while in micro . I feel i could have schorched it/ lost temper? Do you think i can still use this colored cocoa and re- temper or should it be tossed.
Sincerly, Fan in Sweden, Chris
Hi thanks! Hard to know exactly but yes my guess is the cocoa butter is out of temper somehow when you put it in the mold. Don’t throw it away yet, maybe try the full process again and see if you get the same result. If your mold was clean and you kept the mold cool throughout the whole process things should have been fine!
I've been looking for a video like this for a while, extremely helpful. keep up the good work!
I’m glad you found it! Thank you!! 😊😊
Hi thank you very much for sharing your knowledge and for helping us. :) I have tried to add colour to my cocoa butter and only colour white it was not successful. Should I change the ration only for white colour? Thank you so much!!
You're welcome! Possibly...did you use liquid white or powder? If you used liquid you will have a hard time adding enough color to truly get rid of the yellow tone. You should use powder white!
When you colour the molds, are you keep these in the fridge, before you start to colour? That means, are the molds cold by the colouring?
No I don't keep my molds cold in the fridge. I just use my molds at room temperature, but your room temp does need to be cool...around 69-71 F if possible.
Beautiful disain. Many thanks 💯❤❤❤
Thanks so much, my pleasure!
Congratulation Brittnee! Good job .
Thank you!! 😊😊
Good afternoon. Hope your Sunday is going great. My question is can I use my oil based liquid chocolate colors in making colored cocoa butter?
Thanks, you too! I’m not sure, it depends. I like to stick to brands that are specifically made for chocolate. It needs to be fat soluble. But, there is one way to find out and that is to test it! 😉🤩
@@BrittneeKay These are made for coloring white chocolate. I am going to try a small batch. I will let you know how it goes.
Oh cool! Then it should work I believe. What brand is it? @@lauraguynup4555
@@BrittneeKay Choc-Elite from The Sugar Art. Ingredients read organic coconut oil,Yellow 5,Blue 1Lake and Sunflower Lecithin (the color is green)
Nice!@@lauraguynup4555
Loving everything you do so far!! Love the description you give!
Thanks! 😊 That means a lot!
Hello, great video! I was wondering when placing your tempered chocolate onto the molds, do you first have to wait for the cacao butter to set on the molds?
Also since i am w/out a heating cabinet and since you have to maintain the butter at working temp, i assume its better to temper your chocolate and have it be ready by the same time your cacao butter is ready, to not loose any temps.
Whats your recommendation on what to start with to make sure you keep everything you're working with at working temps?
Great questions!...
1. Yes, before shelling the bonbons with tempered chocolate you need to let the cocoa butter set up. But "waiting" for the cocoa butter to set up really is misleading because it's going to set up whether you like it or not before you get a chance to mold, I promise. If tempered correctly it will set up in a couple of minutes!
2. Actually the opposite...the more things you have tempered sitting on the counter the more you're going to run around trying to keep everything in temper. I have a warming cabinet but never use it because to be honest, it doesn't do a great job. What works for me is focusing on one or two colors at a time. I tempered my first color and while I'm using it I let my second color start to cool. By the time I'm ready it's usually about cooled and then I quickly temper it and use it...and I just go on and on like that. Things can get chaotic fast and the more chaotic things are the less careful you are with tempering or keeping things in temper and then you don't end up saving any time anyway! : ) So, one thing at a time. You can still work efficient, just don't do too many things at once
3. I'm assuming your last question is about equipment? Honestly, all you need are microwave safe bowls and containers and a heat gun. Even this past Christmas making 9 designs and 9 filling flavors from home I tempered each cocoa butter with the microwave and heat gun. And I even only pulled out my chocolate warming tank when I was shelling more than 5 molds at a time. Otherwise these things just aren't necessary!
Hope this helps!
Thank you! Your answers gave me a better understanding of how I can be more efficient when making my bonbons.
One other question I had was about the color powder. Since it doesn't have titanium dioxide and therefore can't be seen in dark chocolate, what food color powder would you use to paint dark chocolate bonbons?
Of course! You can buy white powder (titanium dioxide) and add it to your color or you can pant the background white before molding in dark or milk chocolate. I usually use the pre-colored white cocoa butter from Chef Rubber! @@Sid3kick13
How do you store your remaining cocoa butter chocolate?
If you put the molded colored chocolate in the fridge for 20 minutes, does it melt in your hands?
I store the leftover cocoa butter in that same plastic container with the lid I temper it in. It keeps in a cool room temperature in the pantry away from sunlight.
A cold chocolate won't immediately melt in your hands...but eventually it will because your body temperature is too warm for chocolate :)
Thank you for your answer. all tempered chocolate when put in the fridge for 20-30 minutes it will easily melt without touching it?
No it won't easily melt, it will eventually melt if you let it sit in your hand. Properly tempered chocolate will take longer to melt in your hand, but all chocolate will melt. The fridge just makes the chocolate colder which will slow down the process more but won't stop it@@borzchannel
Hi Brittney , I have a question regarding coloring couverture chocolate. How can I color couverture chocolate to be used as drizzle on un molded chocolate bonbons?
You can use either powder color or oil based liquid color! I recommend powder like this one! Just blend it in good with an immersion blender once you heat it then temper it!
Thank you 😊 I will try that
Of course!! : )@@farahabdulsamad7068
Hey..thank you for all your work i watched multiple videos and u have give me a lot of information that I really missed..
I have a question
What are the colors used for airbrush can i used the same thing that u used in this video for airbrush..i have oil based food coloring from myflavor brand is it ok to use it?
Yes you can definitely color your own cocoa butter just like this to use in the airbrush. Be sure to blend it really well (might consider using a stick blender) and strain it before you spray (or you could clog your airbrush)! I do not recommend using liquid colors to color cocoa butter, but it can work! You just don't want to thin out your cocoa butter too much!
@ omg thank you so much for all these information 😍😍
@@Nouralhoudakhal you're so welcome!
Another great creation. I love the colors.
Thank you!! 😌💚
Should the cocoa butter be stored in the fridge? Thank you
Nope! But you’ll want to keep it in a cool dry place like a pantry!
@@BrittneeKay thank you !!!!!
I did have success today with coloring and tempering my own cocoa butter. Thank you very,very much Should I refrigerate my cocoa butter design before adding chocolate to form the shells?
Awesome! Nice job! No need to chill the decoration! Just leave it at room temperature, which should be cool, like 69-71 F. If you put it in the fridge it runs the risk of contracting too much and your decoration can actually slide out of the shell!
Perfeito, vc explica muito bem,com calma e detalhes. Gratidão
Salvador-Ba
Aw thank you! ❤️❤️
Do you encounter any problems with calibration of the infrared thermometers? I have two infrared thermometers, one from thermoworks specifically listed as a "cold zone" thermometer accurate at tempering temperatures, and I find both tend to disagree with a thermapen actually in the chocolate by a few degrees. I'm wondering if something about the shininess of melted chocolate affects how the infrared thermometer measures?
I haven't ever had trouble with my infrared thermometer, but just for accuracy I have been using my thermapen almost all the time now. It measures in the internal temperature where the infrared only measures surface. Maybe that is the discrepancy you are finding, just because it is the surface.
I love this! As per usual, I can feel the inspiration setting in! I love what you did with the dark green. It never occured to me that I could add the glitter in another color 🤯 But I recently bought the Roxy&Rich baby pink sparkle so I will probably enrich some pink or violet cocoa butter soon! 😉 Your shells turned out sooo beautiful! 🤩 So therefore I already know what my next bonbons design is going to be - have to try this for myself!
Oh I’m so glad! Thanks for the comment! I can’t wait for you to add that link glitter in, that’ll be fun!!
Wow! Those are stunning! Thank you for the great video!
Thank you! 😊💚🤩
Very Cool, love the colors.
Thanks! 🙂😃
Have you got a video we're you fill those green shells brittney please
I don't have a video filling these specific shells but check out my channel where I have videos on filling so many of my other designs! :)
Hi Brittnee. This was great. Thank you so much. Just one question. What kind of paper do you use on the counter? Thanks.
Thanks! I use parchment paper, it should be linked in my description. If not in this video I usually link it every time so you'll see it somewhere!
Hi Britnee. I just want to know what can I do to bring up the working temperature of the cocoa butter since I don't have a heat gun? Thanks.
If you have a blow dryer (for your hair) you can use that! : ) If you don't have that then you can use a hot water bath or double boiler, but you need to be very careful of any water and also that the temperature doesn't come up too high!
That's great can I ask you .which better to use this way or ready colour cocoa butter?
Neither are better, just personal preference! I like the convenience of pre-colored 🙂
Hi Brittnee, thanks for your hard work that you put into your videos. So what will happen if I used less colour? And what about if I used the coffee hand blender to blind?
Thanks, you're so welcome! Less color will just give you less color! : ) 10% is a starting point but you can experiment on more or less depending on the look you're going for. For a coffee blender, do you mean a milk frother? You can definitely use that for small amounts if you're needing help distributing the color!
wow so eye catchy an refreshing..............
Wow thank you!! 😃💚
@@BrittneeKay show us something with galaxy colors blues and blacks
@@elixirforlife4771 love this! I will definitely do a galaxy asap!
Thanks for the great video! If I were to temper the cocoa butter, pour it into a small bottle and let it set, could I later then submerge the bottle in warm water to melt the outer layer for use in chocolate moulds? This is what is recommended for coloured cocoa butter you buy from companies like chef rubber, but I wonder if this works for cocoa butter you temper yourself?
You're so welcome! Great question!! The answer is no, you must retemper your cocoa butter each time sadly haha... Chef Rubber says their cocoa butter is "super beta 6 tempered" and I don't know all the science behind that but it does seem to work to just gently warm their cocoa butters before using. But that is not the case for regular cocoa butter : )
Can I use oil based gel colour instead of powder colour???
You can but I don’t recommend it…some people add too much and it changes their consistency!
Color Cocoa Butter | What Kind of Food Color Should I Use?
ua-cam.com/video/4TwjHjo2TKg/v-deo.html
Thank you so much for this very great video, one question , what kind of paper did you put the left over chocolate on to cool down for reuse?
Parchment paper! ☺️
hello yesterday I made some chocolat caramel bombons and I have the most difficulties to get them out of the mould
Ah I'm sorry, that is always super frustrating! What kind of chocolate did you use and what kind of tempering method? What is your room temperature? And what is your molding process?
Thank you for your videos. How much colour mill liquid or gel fat soluble colouring should we use? Is it the same as 10%?
10% is just a general rule, a starting place. In for liquid colors I would say do it by eye based on the color it produces, but less is better in my opinion because you’re adding ingredients to your cocoa butter. See my latest video on cocoa butter color tests: ua-cam.com/video/4TwjHjo2TKg/v-deo.htmlsi=ivcP7gK4fj_Gg-ir
Hi Britney about infrared thermometer gun I have question it accurate than cooking thermometer?
They both work just fine! But I have switched to this one and I love it!
www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=9dbfe4a4-ad79-45f2-9709-8a889f9521d9&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F
Very Nice and Instructive. Thank you
You are welcome!
Wow, that was all new to me. That was fun.
Thanks! 😃
I was wondering if you have tried using liquid colors? Thanks
You can use liquid if they are compatible with chocolate, but I like to stick with colors that are made specifically for cocoa butters. Using a liquid is adds fluidity to your cocoa butter and I've heard of people's cocoa butters running in the mold after shelling and I wonder if that's why :/
Thanks so much for this video! I have some oil based food colouring (which can be used for chocolate) - would this work or should it be powder?
You’re welcome! 🙂🙂 It should work, it needs to be fat soluble, which I believe oil based is. But something I think it’s best to stick with brands that are made with cocoa butter specifically in mind! It’s always good to experiment though so give it a try with a sample amount and see what happens! 😃
I love you and all your videos.
My cocoa butter is a lot thinner which causes it to run in the mold when i try to make a design. Any idea why this is? Its 100% cocoa butter and it tempers correct because it does go hard and comes out of the mold just fine. But the designs always fail because its too runny. Any idea what could cause this? Thanks so much in advance!
Hmm that is interesting! It sounds like it might be a bit too warm. What temperature are you warming it to before working with it? Also are you adding colors to it? Adding color using powder should thicken it up a bit as well. Also, what brand are you using, just curious?
Thank you for sharing your knowledge.
My pleasure! Thank you for your support! 🥰💓
Thank you Brittnee 🌸It was an interesting video 🌹
You're welcome! Glad you enjoyed! : )
Hey chef… I am a new subscriber, I have a query, for how long you rest the Mould after colouring, and before pouring the chocolate?
You can fill the mold essentially right away. By the time you temper your chocolate your cocoa butter decorations will be set up enough at a cool room temperature to fill the mold!
can you also use liquid food coloring made for chocolates or it has to be powdered? for the cocoa butter.
I recommend only using colors made specifically for cocoa butter, especially liquid because it can mess with the consistency of your cocoa butter and how firm it sets up. I say don't bother with liquid, either buy precolored cocoa butter or stick to brands like Roxy & Rich powders. :)
@BrittneeKay awesome! Thank you for getting back to me so quickly, I really appreciate it! Whenever I'm about to work with chocolate, I binge all your videos as a guide. Thank you, for your videos. Thank you, for you!
You're so welcome! Aww that makes me so happy, thank you! 😊@@elizabethlindor9512
I forgot to ask last night. Is there a video for tempering white chocolate? I know the Temps are slightly different than milk and/or dark?
No I don't have a specific white chocolate video...but I do have tempering charts that I follow that I've linked in all of my latest videos! So you can use the seeding method and follow the temps for the white and you'll be good! :D@@elizabethlindor9512
I have few questions about colouring the chocolate moulds....I've oil based colour but it is in liquid form so, how do I used them? do I used coco butter with those colour?
I don't recommend using liquid food color...people have problems with it causing their cocoa butter to be too runny and not setting up and then running out of the mold when shelling with chocolate. I highly recommend buying pure powder colors.
Check out this video: ua-cam.com/video/4TwjHjo2TKg/v-deo.htmlsi=3-QwFCnapoFmQmwV
@@BrittneeKay thank you
Is silicone mould are good to use or polycarbonate mould ones? How I can use lemon extract?
@@PriyaMahanta Yeah! I recommend using polycarbonate molds, they are the best! You can use lemon extract to apply gold leaf or mix edible luster paints!
@@BrittneeKay thank you so much 😊
You are awesome and gracious
@@PriyaMahanta Of course!
Very helpful video. I have a question. So I’m trying to color my cocoa butter and it’s just too runny when I temper it. I am using an oil based food coloring, is that why?
Hmmm probably! You should use food color specifically formulated for chocolate, usually it’s labeled fat or oil soluble. It is a liquid not a powder?
@@BrittneeKay yes it’s a liquid but it’s oil based and it dissolves in cocoa butter. I think the coloring thins it out though because when I try to swipe it on my mold it just runs down the sides. I have no idea if the coloring has anything to do with it.
Yeah it may just be that it is liquid. Even though it is oil-based it most likely isn't formulated for cocoa butter. I would stick to powdered colors that are specifically for cocoa butter!@@angelvaldovinos4123
Sehr schön sieht das aus. Danke für das Video. Like 🤗👍
Aww thank you!
Ok so my white chocolate layer keeps melting my cocoa butter color layer and ruining the design. How cool does the white chocolate need to be to not melt the color? I asked google but couldn’t get a clear answer. I thought I cooled it down to 25 degrees before I poured it?
I have seen people having this problem and usually it is a cocoa butter issue. Did you temper your cocoa butter correctly? What did you color your cocoa butter with. I am seeing a lot of people with runny cocoa butter when they use liquid food colors like Colour Mill. As for the white chocolate, the working temperature is 29-30. Your cocoa butter should not melt or run if you use the white chocolate at that temperature and the cocoa butter has been properly tempered. Does any of this help? It's sometimes hard to troubleshoot without being there and knowing your whole process!
Can I use silicon molds?
I haven't used cocoa butter with silicone but I've sure you can. I don't recommend silicone though because they are so flimsy which makes them hard to work with. Also if you use silicone and cocoa butter and move the mold you could end up cracking your cocoa butter. So I recommend using polycarbonate if you can, if not work with what you have! : )
@@BrittneeKay Thank you so much, you're very kind.
@@reatigajewelryart4345 Of course! :)
Thank You a lot Brittnee
You’re so welcome!
Your videos are very helpful.
Thanks for it. I want to ask that can we use liquid colours in cocoa butter
Thanks, I’m so glad! The type of food color you must use has to be oil soluble. Most are powders, but I think I have seen some liquid ones. Regular food colors are usually water based and will not work. It’s best to stick with colors specifically made for chocolate work!
amei mas depois de fazer a capinha branca com o lindo colorido posso colocar chocolate escuro ou estraga tudo? peça para demorar mais um pouquinho pois muitas vezes tenho que parar para dar tempo de ler, no mais amei sua aula.
Espero que as legendas ajudem você, me avise se não funcionar!
Sim, se você não quiser moldar usando chocolate branco, passe algumas camadas atrás do verde usando manteiga de cacau branca. Então você pode moldar em qualquer tipo de chocolate que desejar!
Such nice work ♥️
Thank you 🥹🥹🥹
Hi Brittnee! I’m a new subscriber. I absolutely love your videos. I’m also very new to candy making. I was wondering since I do not have a warming cabinet, when I’m working with chocolate and or cocoa butter and I need to keep it at a certain temp as I work could I put a heating pad on my counter (on low temp) and set my chocolate or cocoa butter containers on that to help keep it warm?
Thanks!
Hi! Welcome, happy to have you here! 😃 Yes! You can totally use a heating pad, just make sure it doesn’t go above 32c. For cocoa butters I just keep them warm with my handy heat gun. For chocolate I usually use a warning tank, but you can also just use a heat gun for that as well!
Hi Brittnee! I tried doing this, is it normal that the coloured cocoa butter pools in the middle? Also, I chill for a few minutes to set. It sets.. BUT! When I put my tempered white chocolate and tap it, it ALWAYS comes off with the white chocolate.. 😢 I am sooooooooo desperate.. I really don’t know what’s happening. My white chocolate is always at 29-30C. I temper only through microwave..
Do you mean your cocoa butter pools in the middle when you put it in the mold for decorating? Hmm what temperature do you use it at for decorating? Are you using powdered color to color your cocoa butter? And what brand of cocoa butter are you using?
A lot of people have told me they have this problem of the cocoa butter melting in the mold and coming out with the chocolate when shelling and I want to get to the bottom of why!
I use Colour Mill fat soluble.. The brand of cocoa butter is Honest Goodness from here, Australia.. The coloured cocoa butter pools in the middle because it's too runny.. My temp is 27C to 30C.. It sets but it comes off too when I tap off..
Thank you so much tor replying!!!!!
Yes it pools when I am already painting on the mould.. Thank you so much, Brittnee! 🙏
My guess is that it's because you're using liquid color! I really think this is why people are having this problem...most people I ask that have problems with running cocoa butter is because they're using a liquid! Try using your exact same process but use powders! Or try precolored cocoa butters, they're my favorite!
And check out this video of mine if you haven't yet!
ua-cam.com/video/4TwjHjo2TKg/v-deo.html
Hi Brittnee! I will try powder next. Thanks for the advice!:) You are the best!
Also, would like to share how I fixed my issue with my coloured cocoa butter coming off along with my melted chocolate when I tap it when shelling. I tried leaving it for an hour at room temperature after a quick chill. It never comes off anymore..:)
God bless you more for sharing your skills to us newbies!🙏🏻
Hello. Can I use a paintbrush to make those swirls instead of my finger?
Yes of course!! :D
Why not use silicone molds? Thank you for your videos. I very much enjoy them.
Silicone are flimsy and hard to work with! Once you learn polycarbonate you won’t go back! 🙃
If I am going to use Candy color from colormill to color the mold, do I still need to mix the color with cocoa butter? or Can I apply the color directly to the mold?
Definitely mix it with cocoa butter! If not it's going to sit in the mold and the finish of the chocolate won't be shiny. Also, as a side note, I recommend using a powdered color rather than the colormill liquids. People have problems with that thinning out the cocoa butter too much and it running in the mold.
@@BrittneeKay Thank you so much. Could you pls recommend the brand of powdered color?
Roxy and Rich is great! You can find it sometimes on Amazon or on BakeDeco. If you want a recommendation for precolored cocoa butter I love Chef Rubber!@@rosieevans4640
@@BrittneeKay Thank you. I enjoy your videos a lot. Extremely helpful
Thank you!! I'm so glad! @@rosieevans4640
🔥❤️🔥 Great video!!
Thanks!! :D
Hiiii love this simply grt❤
N can liquid colour instead of dry colour
Thanks! I think there are some liquid colors available but make sure they are made for chocolate, you can’t just use any kind. They must be fat soluble 🙂
Excelent explanation. do you know if it's the same method to do this with an airbrush?
Yes it is! After you temper it warm it more to the upper end of 30 C so it stays more fluid and warm as you spray in the airbrush!
Hi thank you for this amazing video , can you please she’s what brand of paint are you using ?
Aw thank you! Yes, both greens I used were Roxy & Rich, they should be linked in the description!
Wow it looks easier than I imagined. What flavor of filling are you planning on using?
Yeah it isn’t too bad if you follow the steps! I actually didn’t fill these ones but they would be nice with something like I think 😋😋
I can not figure out if the Roxy and Rich dispersible food coloring has titanium. I want to do dark chocolates. Also, can the colors with titanium be used with white chocolate?
The Roxy and Rich colors I used here do not have titanium which is why they are a bit translucent. And I don’t think any of them come with it either, I think you have to mix it in yourself. I’ve been using precolored colors from Chef Rubber which already have it added and it’s so convenient!
And yes you can use titanium with white chocolate!
What should be the temperature of chef molds?
A cool room temperature between 69-71 F is great to keep your molds and you can just simply use them at that temperature.
i temered my cocoa butter but it is too runny and slipps to the bottom of the mold. What should I do?
Use it at a bit cooler temperature so it’s a little thicker 🙂
If you use dioxide what is the ratio please many thanks for the fantastic videos
I would say that if you're using it with another color to make it opaque add about 2% 🙂
First time to see you video I love your explanation for each step
Thanks
Awwww thank you! Glad that you're here!!
Can you add cocao butter to chocolate to temper it ? The colours are amazing, so beautiful , keep those videos coming.😊
Thanks! Yeah there is a way to do that! I will make a video soon on it! 🙂
❤❤❤❤❤❤❤ thank you so much
You are so welcome! : )
Which degree is exactly perfect to add colours???
Mix them in at the top temp of the cocoa butter, so between 40-50 C is great!
Maravilhoso....parabéns 🎊
Obrigado!
Thanks Brittnee ❤❤🇩🇿
Of course!
Hallo Brettnee, wenn ich die Temperierte Schokolade wieder fest werden lasse und im Kühlschrank aufbeware muss ich sie beim nächsten mal wieder neu Temperieren ? Danke für deine tollen Videos Sorry ich bin aus Deutschland und kann nicht so gut English
No problem! Yes, temper your chocolate each time before using 🙂
What is cocoa butter used for mixing colors?
What or why? Sorry I don't understand the question : )
Thankyou it was so easy learning this skill from you u explained it so well rgankyou xt
Aw thank you! You’re welcome!
What is your room temperature? Can we make them at room temperature of 30 celsius?
Room temperature needs to be around 21 degrees C. Chocolate doesn’t like warm or humid ☺️☺️
After my chocolate set it felt greasy where I painted with cocos butter. Is this an indication that my cocoa butter was not tempered correctly?
Hmm yeah sounds like it may be a bit out of temper, it should be hard and not melt immediately in your hand
Very informative. Thank you
You’re welcome!
This was awesome
Thank you!! ☺️☺️
I'm starting a new business, and this video helped me a lot 😊 tks!
I'm so glad! ❤️
Your videos are like addiction to make
At least one a day 😅
Thanks in advance for the information 😊
haha I love this! I wish I could film a new one per day for you guys! I would love that! But thank you for watching, I'm so glad that you like them! 💚
Where do you get the marble slab?
I think I linked it in the description, check it out! If not I can't remember off the top of my head :/
Wise advise 😊
Thanks!